Saturday, September 28, 2013

Chili Los Mariscos

From the kitchen of One Perfect Bite...This chili is a great way to use frozen shrimp and scallops. In the grand scheme of things, it's not hard to do and its a great way to waken tired taste buds. I am always leery of recipes that put delicate seafood in heavy or spicy sauces that are bound to overwhelm its lovely briney taste. This is a mild chili and you can add heat using pepper flakes, cayenne pepper, hot sauce or chipotles in adobo sauce. I prefer to use red pepper flakes or a bit of mashed chipotles in this dish. There is a harshness to cayenne and hot sauce that I find unpleasant when used with seafood. There is a bit of chopping and some wait time required to make this dish. The fish is marinated in a seviche type dressing for about an hour. While it stews the chili in which the fish will cook can be made. Any type of firm fleshed fish can be used to make this dish. I prefer to use shrimp and scallops because I love their texture. The only trick to making this dish work is to have the vegetables and seafood in pieces that are approximately the same size to ensure even cooking. I serve this over a mound of white or yellow rice in shallow soup bowls. I think you'll like this dish. Here's the recipe.